Old Fashioned Dandy Cookies
I love a sweet, simple little bite of a cookie that gives a nod to the days of old. My grandmother used to love a plain cookie to go with tea. I have to agree in this case. The brown little edges, the sweet little bite, the freshness of the citrus… It is just a perfect little nosh with a nice hot cup of tea! I know you'll enjoy these!
I love a sweet, simple little bite of a cookie that gives a nod to the days of old. My grandmother used to love a plain cookie to go with tea. I have to agree in this case. The brown little edges, the sweet little bite, the freshness of the citrus… It is just a perfect little nosh with a nice hot cup of tea! I know you'll enjoy these!
- Carbohydrate 297.378181386578 g
- Cholesterol 2603.48 mg
- Fat 235.811040359191 g
- Fiber 5.06297046664576 g
- Protein 84.1165538881627 g
- Saturated Fat 132.492417077219 g
- Serving Size 1 1 Serving (1076g)
- Sodium 2303.53900583496 mg
- Sugar 292.315210919933 g
- Trans Fat 21.8426883232011 g
- Calories 3617 calories
Step-by-step
- Preheat oven to 350°
- Line Baking Sheet with Parchment Paper
- Sift together in a Medium Mixing Bowl the Flour and Salt. Set aside.
- In another bowl, Cream together the Butter and Sugar.
- Combine until light in color and fluffy.
- Add Eggs, one at a time.
- Beat only until combined.
- Fold in Lemon and Vanilla.
- Slowly add Dry ingredients, a little at a time so not to lose consistency.
- May fold it in or use beater on "Low".
- Be gentle.
- Place dough in fridge for 15 minutes.
- Spoon by teaspoonful onto parchment.
- This dough spreads when baking. Leave room for spreading.
- Bake at 350° for 8-10 minutes.
- You will know they are done when the edges turn a nice golden brown.
- **For a more golden brown, don't use parchment. They won't stick there's lots of butter in them.
- Remove from oven and cool on rack.
- Store in sealed container for up to a week.
- **These make sweet gifts when enclosed in cello bags and wrapped with a seasonal ribbon!
- ******For purposes of full disclosure********
- *I personally substitute orange juice and a 1 tsp orange zest for the "lemon" in this recipe.
- It's just my personal preference. You can try them either way. :)
- *I also put the dough into a pastry bag and pipe out onto the parchment for a more elegant appearance.
Standard ingredient lists omit the chemical reactions occurring beneath the surface of simple butter doughs, particularly how fat content dictates structural spread. Because these cookies contain a full cup of butter, thermal management during mixing and resting directly dictates whether the finished morsels retain a distinct contour or melt into an unmanageable sheet in the oven. Chilling the dough for precisely fifteen minutes solidifies the dairy fats so they vaporize more slowly upon contact with the 350-degree heat, trapping steam pockets that yield tender centers framed by crisp, golden perimeters.
Storage and Freezing Guidelines
Baked rounds keep inside an airtight container at room temperature for up to one week, provided humidity is kept at bay. Raw portions freeze exceptionally well on a sheet pan before transfer to a freezer bag, allowing bakers to drop frozen spoonfuls straight onto parchment without thawing, though baking times may require an extra sixty seconds.
- Ensure butter is truly at room temperature (65°F to 68°F) before creaming to incorporate optimal air volume without breaking the emulsion.
- Space unbaked portions at least two inches apart on the baking sheet to accommodate lateral spread during the initial minutes of heat exposure.
- Rotate the baking sheet halfway through the eight to ten-minute baking window to compensate for hot spots in standard residential ovens.
